Vegan Mushroom Tacos
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(107)
Ingredients
2 servings
- 2 extra large portobello mushrooms
- 1 red bell pepper
- ½ an onion
- 4 tortillas, toasted
- 14-ounce can refried black beans
- 1 tablespoon oil
- 2 tablespoons canned Chipotle in Adobo sauce ( SAUCE ONLY)
- 1 minced garlic clove ( or ½ teaspoon granulated garlic)
- ½ teaspoon cumin
- ½ teaspoon coriander
- salt to taste
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Preparation
Step 1
Preheat oven to 425F
Step 2
Slice the portobellos into ½-inch thick wedges and slice the bell pepper into ½ thick strips, cut the onion into ½-inch thick rings or half moons. Place all on a parchment-lined sheet pan.
Step 3
Mix marinade ingredients together in a small bowl.
Step 4
Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt. Roast 20 minutes or until portobellos are fork-tender.
Step 5
While this is roasting, heat the beans and prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.
Step 6
When ready to serve, warm the tortillas (over a gas flame on the stove, or in a toaster oven) and spread them generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used) among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.
Step 7
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